SLOW FOOD PRESIDIA TASTING MENU $40
 

Potato Gnocchi Surryano ham, mustard greens, Fiore Sardo (D.O.P.) and rosemary
~~~~
Grilled Greek Dorade farro, market carrots, baby beets, escarole and Moroccan Argan oil vinaigrette
~~~
Chocolate Chip Cannoli ricotta cheese, marsala poached figs and pistachio di Bronte

FIRST COURSE
 

Farro Salad roasted beets, market carrots, fennel, baby arugula and citrus vinaigrette

12.

Beef Carpaccio hard boiled quail egg, garlic chips, fried capers and pequín chili oil

15.

Nantucket Bay Scallop Crudo citrus, winter radishes, red onion and frisée

15.

Petite Greens Salad our mix of field greens and herbs dressed with sherry vinaigrette

9.

Country Rose Veal Pâté foie gras, black trumpet mushrooms, Bosc pears and house mustard

13.

SECOND COURSE
 

Washington State Dungeness Crab Chowder black trumpet mushrooms, Yukon gold potatoes and crispy leeks

14.

Crispy Burgundy Snail Croquettes black beluga lentils, roast fennel, cipollini onions, garlic and parsley

11.

Raspberry Point Oyster Gratin applewood smoked bacon, pumpernickel, Gruyère cheese, braised salsify and basil

15.

Potato Gnocchi Surryano ham, mustard greens, Fiore Sardo and rosemary

10.

Crispy Veal Sweetbreads caramelized grapefruit, roasted sunchoke purée and thyme

12.

MAIN COURSE
 

Herb Crusted Rack of Lamb crisp rosemary fingerling potatoes, stewed mustard greens and lamb jus

38.

Roast Long Island Duck Breast caramelized Belgian endive, savory bread pudding, pomegranate and Hudson Valley foie gras

35.

Rhode Island Skate Wing brown butter polenta, roasted winter mushrooms, caramelized onion marmalade and lemon

32.

EcoFriendly Farms Pork Chop braised red cabbage, Yukon gold potato torte, applewood smoked bacon and medjool dates

33.

Louisiana Blue Crab Cakes cottage fries, celery root rémoulade and smoked paprika

35.

Dry Aged New York Strip Yukon gold potato and Smokey blue cheese gratin, Swiss chard and sauce Bordelaise

38.

Massachusetts Rockfish Yukon gold potato purée, chorizo, watercress and roasted garlic vinaigrette

31.

Bouillabaisse Maine lobster, Nantucket Bay scallops, mussels and Little Neck clams

32.

European White Feathered Chicken butter roasted salsify, spinach, toasted hazelnuts and Meyer lemon

28.

Grilled Greek Dorade farro, market carrots, baby beets, escarole and Moroccan Argan oil vinaigrette

34.

Cassoulet For Two braised pork belly, confit of duck leg, rose veal sausage, and roast foie gras

65.

DESSERT
 

Spiced Pineapple Split salted butter cookies, vanilla ice cream and glazed ginger

9.

Chocolate Chip Cannoli ricotta cheese, marsala poached figs and pistachio di Bronte

9.

Bittersweet Chocolate Meringue Cake peppermint stick ice cream, chocolate ganache and pulled sugar candy

9.

Griddled Coconut Poundcake warm grapefruit, brown sugar crunch, tangelo ice cream and rum caramel

9.

Caramel Banana Bread Pudding eggnog ice cream, Medjool date purée and hazelnut-pistachio toffee

9.

Meyer Lemon Doughnuts white chocolate semifreddo, winter citrus and amaretti

9.

Pumpkin Soufflé Cheesecake butterscotch sauce, whipped cream, spicy pumpkin seeds and dried cranberries

9.

Homemade Ice Creams and Sorbets with a selection of homemade cookies

9.